TANDOORI CHICKEN

Yield: 10 portions/1/2 chicken each

Ingredient Amount

Chicken, 3 lb. 5 ea.

Lemon, juiced 2 ea.

Kosher salt 2 Tbsp.

Yogurt, whole milk 1 1/2 Cups

Indian or Korean pepper powder 2 tsp.

Cardamon, ground 1 Tbsp.

Turmeric, ground 1 tsp.

Coriander, ground 4 tsp.

Ginger, grated 2 oz.

Garlic cloves, minced 5 ea.

Red chili chutni 1/2 cup

Butter, ghee 3 oz.

Lime wedges 10 ea.

Assorted chutneys recipe follows

Mise en Place

1. Peel skin from chicken leaving the bird whole, cut chicken into 8 pieces leaving bones in legs, thighs, breasts. Ask chef for demo

2. Using a sharp knife cut slits 1/8-inch deep both in breast and thighs.

3. Mix lemon and salt, rub over chicken, pressing the mixture firmly into the slits.

4. Mix yogurt, chili pepper and spices (yogurt masala).

5. Spread masala over the chickens, cover and marinate for a minimum of 12 hours.

Method

1. Using a tandoori oven, skewer chicken pieces onto metal rod as shown by chef, it's helpful to use a piece of raw potato or onion as a "brake" at the bottom of the skewer to prevent the chicken pieces from sliding to the bottom of the rod, Insert into oven. Roast skewered chicken until deep brown on the exterior with an internal temperature of at east 160F. Allow chicken to rest and then hold in a warm place for service.

2. Serve with the lime wedges and an assortment of fresh and preserved chutneys.

Shown above with Rice Pilaf, Dal Tadka, Paneer Saag, Smaoosa, Naan on a Banana leaf.